• on May 14, 2008
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Ingrients & Directions

1 c Cornmeal
1/2 c All-purpose flour
1/2 c Corn flour
1 tb Baking powder
3/4 ts Ground cayenne pepper
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/4 ts White pepper
1/8 ts Dried oregano leaves
1/4 c Vy fine chopped green onions
1 1/2 ts Minced garlic
2 Eggs, beaten
1 c Milk
2 tb Pork lard
Vegetable for deep frying

NOTE: Corn flour is available at health food stores. Combine all the
dry ingredients in a large bowl, breaking up any lumps. Stir in the
green onions and garlic. Add the eggs and blend well. In a small
saucepan bring the milk and lard (or other fat) to a boil; remove
from heat and add to flour mixture, half at a time, stirring well
after each addition.
Refrigerate 1 hour. In a large skillet or deep fryer, heat 4
inches of oil to 350F. Drop the batter by tablespoonsfuls into the
hot oil. Do not crowd.
Cook until dark golden brown on each side and cooked through, about 1
minute per side. Drain on paper towels. Makes about 30 hushpuppies.
From Paul Prudhomme’s “Louisiana Kitchen”

30 Servings

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